Wednesday, August 18, 2010

Onion Strings



This recipe should come with a warning of dangerously good and highly addicting. I have been making onion strings now for a couple of years and they are still one of my favorite, sinfully delicious side dishes. They are perfect with pulled pork sandwiches, burgers, or just by themselves! The cayenne and black pepper are essential for giving the onion strings the right amount of seasoning. I usually add even more than 1/2 teaspoon of cayenne, but we enjoy a good kick! I use a mandolin in order to get really thin onion slices, but they don’t have to be that precise. Try them once and you’ll be hooked!

Onion Strings

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1 whole large onion

2 cups buttermilk

2 cups all purpose flour

1 tablespoon salt

1/4 teaspoon to 1/2 teaspoon cayenne pepper

1 quart (to 2 quarts) canola oil

Black pepper to taste

Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least 1 hour.

Combine dry ingredients and set aside.

Heat oil to 375 degrees.

Grab a handful of onions, place into the flour mixture, tap to shake off excess, and plunge into hot oil. Fry for a few minutes and remove as soon as golden brown.

Repeat until onions are gone.

*Note: I like to place the onions strings on a wire rack after frying with a baking sheet underneath (to catch any excess grease) and place in a 200 degree oven until all onion strings have been fried and ready to serve.

Source: Pioneer Woman

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